How do we cut the Cake?

  • Remove any candles, decorations, cake dowels and sugar paste plaques (if applicable) before slicing your cake.
  • Layer cakes are best sliced with a large plain edged kitchen knife.
  • Cold buttercream or ganache can stick to a knife and make the cake crumble when slicing. To ensure neat, smooth slices, simply have a jug with hot water and a kitchen cloth at hand to dip and wipe the knife blade regularly between slices.
  • To lift your slice off the cake board, use a cake slice lifter or palette knife.

Non-edible Decorations

Your order may include non-edible decorations or components, such as figurines, cake dowels, or fresh flowers.

Please ensure that these are removed before cutting and serving the cake.


Please transfer your cakes into the fridge as soon as possible, and keep them away from direct sunlight and heat sources.

Decorations such as cake toppers (if supplied separately) should be kept at room temperature.


Requires deposit to hold any booking. If you don’t get back to me right away please check availability again before making the deposit.

The deposit will be done via bank transfer. In the spring/summer period its recommended you book 3-6 weeks in advance, due to the high demand for cakes during this period.

Deposits are non-refundable. A credit for the deposit may be forwarded to a new booking date if the customer gives at least 2 weeks’ notice ahead of time.

If you cancel the booking or fail to give 2 weeks’ notice for date changes, you will forfeit your deposit and will require another deposit for new booking date.

Cake Care Guide

1. Pick up and carry the cake box from the bottom only

2. Keep the cake level at all times including transportation and refrigeration

3. Transport the cake in an air-conditioned vehicle away from loose objects

4. Store only buttercream cakes in the box in a refridgerator

5. Keep away from direct sunlight, moisture and heat when not in fridge

6. Take the cake out of the fridge approx 2 hours before serving and serve at room temperature

7. Use a sturdy cake stand at least an inch larger than the cake board

8. Store the leftover cake in the fridge/freezer in an airtight container

**Any damage occurring during transport or mishandling after the cake leaves my address, I may be able to help fix but this is entirely up to my availability. So please be very careful especially for the tall cakes.

Pick Up

I am located in Harvey, Western Australia.

Can we have faux tiers on our cake?

You certainly can. Often a venue just cries for a tall statement cake, though because of guest numbers, or a large meal being served, an all real cake would just be a waste.

So to create the tall statement cake, though not have left over cake, we can incorporate faux tiers in to the design.

It should be noted that faux tiers may not create a huge saving to the overall design. The faux tier still receives all the love and attention real tiers receive in their decorating – it’s just they don’t have a real cake inside.

Though you can rest assured your guests won’t know what’s real or faux.

Can we use fresh flowers on our cake?

Fresh flowers are definitely a very popular trend at the moment and can provide a fresh finishing touch to your cake. In discussing your design, I will discuss the flowers you would like to use and whether they are food safe or not.

Many popular flowers seen on wedding cakes are in fact toxic and should never come in to contact with food items. I will arrange the flowers the be ordered and prepped for your cake.

I have worked with many florists in the southwest area and I’m confident in their handling of their blooms to ensure they are food safe. But it is preferred that I will arrange the flowers on your cake as the florists do not know your design of your cake.

Should we Meet?

Sometimes we can’t go into the specific details of your cake design on-line. Then it’s useful to sit down face-to-face and finalise your designs.

Consultations are by appointment only and are held if we have confirmed availability for your wedding date.